Cucumber Wakame Salad
2 oz wakame
3 TBSP apple cider vinegar
3 TBSP maple syrup or honey
2 TBSP Olive or Sunflower Oil
2 TBSP sesame seeds
1-2 cups of fresh blueberries (optional)
Simmer the wakame in a covered pot of water for 30-45 minutes until tender.
While the seaweed is cooking, peel the cucumbers and slice into thin half-moons. Combine with the remaining ingredients and set aside.
Drain the cooked seaweed through a colander and reserve the cooking water for later use. This "broth" can be used as a base for soups, beans, rice, pot roasts, braising vegetables, etc. Spread the seaweed onto a cutting board to cool, and chop into bite-sized pieces. Combine the seaweed with the cucumbers when cool and refrigerate until ready to serve.